L’Alto

Fall / Winter

L’Alto

Created by
  • Martin Diez
    Chef Pâtissier Barry Callebaut CHOCOLATE ACADEMY™ Center France
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
Level
level 2
Dosage
Recipe for 30 individual pastries (2.75 in / 7 cm diameter)
Recipe components

Crunchy Cara Crakine™ Alto el Sol base

IngredientsPreparation

Melt at 86°F/30°C

Mix with

Cinnamon - Tonka Diplomat cream

IngredientsPreparation
  • 270g
    milk

Bring to a boil

  • 35g
    whole egg(s)
  • 20g
    egg yolks
  • 35g
    brown sugar
  • 20g
    custard powder
  • 2g
    Tonka bean powder
  • 4g
    cinnamon powder

Temper the milk with

Cook like a pastry cream.

Add

  • 270g
    whipped cream

At 30°C, add

At 86°F/30°C, add

Pipe Diplomat cream in 3 cm half-sphere Flexipan moulds.
Freeze.
Unmould and reserve in freezer for assembly.

Pipe Diplomat cream in 1.2 in / 3 cm half-sphere Flexipan molds.
Freeze.
Unmold and reserve in freezer for assembly.

Alto el Sol mousse

IngredientsPreparation
  • 110g
    egg yolks
  • 155g
    syrup at 30 Brix

Whip
And

Whip them in mixer with whip attachment to create pate a bombe.

Fold the pate à bombe into 113°F/45°C

  • 800g
    whipped cream

At 86°F/30°C, add

Pipe mousse into 2.75 in / 7 cm half sphere Flexipan mold.
Press frozen Diplomat half spheres in center of mousse.
Press Cara Crakine™ on mousse to create flat base.
Freeze.
Unmold and reserve in freezer for assembly.

Assembly

IngredientsPreparation

Glaze half-spheres with